Chunky Apple Cake

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled tart apples

BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs,one at a time,

beating well after each addition. Combine the flour, cinnamon,nutmeg,salt and baking

soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in

apples until well combined. Spread into a greased 13-in. x 9-in. x 2-in. baking dish.

Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when

lightly touched. Cool for 30 minutes before serving. Meanwhile, in a small saucepan,

combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually

add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the

heat. Serve with cake. (12-14 servings)